Gluten-Free Pumpkin Pancakes

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These are so yummy and you wont miss the gluten 🙂

Healthy Pumpkin Pancakes – adapted from Paleo Grubs

  • 1/4 cup pumpkin puree
  • 3 tbsp coconut milk
  • 1 tbsp maple syrup
  • 3 eggs
  • 1 tbsp coconut oil, melted, plus additional for pan
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking soda
Directions –
  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
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Pancake Mini-Muffins

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Planning ahead saves time, right? I love when I find recipes that make life a little easier, especially school mornings! There are far more mornings than I care to admit when I have had to force my eyes to open; and the last thing I want to do is think about breakfast. These are so quick, easy and the kids love them 🙂

The best thing about these is that I don’t have to stand over a hot stove and flip each one! I made some minor changes by replacing all the AP flour with half whole wheat pastry flour, and buttermilk because I had plenty on hand. When ever I use this muffin tin, the baked goods love to stick; so instead of adding the chocolate chips to the batter we added a few to the tops. Once they finished baking/cooling completely, I bagged them and placed them in the freezer. In the morning, we microwave them for about 3 minutes at 50% power so they don’t dry out or become rocket hot. Once they’re all gone, I will make another batch because I’m sure they’ll fight over the last 6… Thanks for reading, enjoy! 🙂

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Pancake Mini-Muffins – adapted from The Pioneer Woman

  • 1 1/2 cups AP flour
  • 1 1/2 cups whole wheat pastry flour
  • 1 Tablespoon Baking Powder
  • 3 Tablespoons Sugar
  • 3/4 teaspoons Salt
  • 2 1/2 cups buttermilk
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 4 Tablespoons Butter, Melted
  • Chocolate chips, optional
  • coconut oil to prep the tin (or whatever you prefer)

Preparation Instructions

Preheat oven to 400 degrees

Sift together flour, baking powder, sugar, and salt. Set aside.

In a large bowl, combine buttermilk, eggs and vanilla

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with coconut oil. Fill cups 2/3 full. If using chocolate chips, drop 2 to 3 onto each cup.

Bake for 8 to 10 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!

Buttermilk Pancakes II and Strawberry Sauce

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I wanted to try a new recipe for pancakes that didn’t require lots of ingredients or that made a huge batch, (like our favorite, go-to recipe). The pancakes are more dense than I prefer, but I’m sure pastry flour or even cake flour would take care of that issue. I also decided to make this simple strawberry sauce because I had less than a pint of strawberries left in the fridge that needed to be used up. The strawberry sauce is so easy to throw together and would taste great on top of waffles, ice cream, cheesecake, angel food, yogurt or you could stir it into milk, or lemonade! Thanks for reading, enjoy!
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Best Buttermilk Pancakes – adapted from Nummy Kitchen
  •  2 cups sifted all-purpose flour
  • 1 teaspoon soda (baking soda)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 slightly beaten eggs
  • 2 cups buttermilk
  • 2 tablespoons melted butter

Directions –

Sift flour, soda, salt, and sugar into bowl. Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened.
Bake on hot, lightly greased griddle or electric skilled heated to 375 degrees. For uniform pancakes, use a 1/4 cup measure – or use a drip-cup pitcher and count 1-2-3 as you pour. Turn cakes when center springs back to touch, or when bubbles on surface break. Flip cakes only once. Makes about 1 and 1/2 dozen 4 inch cakes.

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Strawberry Sauce – adapted from Our Best Bites 

  • 1 pint strawberries
  • 1/3 c. white sugar (*I used vanilla sugar, so I omit the extract*)
  • 1 tsp. almond extract or vanilla extract

Directions –

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly. When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

 

Whole Wheat Buttermilk Pancakes

Quick Post: My girl asked nicely for chocolate chip pancakes 🙂 I have never tried any batter that wasn’t all AP flour, so I was a little worried these would become heavy. These were light, fluffy and slightly sweet. Thanks for reading, enjoy!

Whole Wheat Buttermilk Pancakes – adapted from Tracey’s Culinary Adventures

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1 tablespoon canola oil
  • 2 eggs

Directions –

In a medium bowl, whisk both flours, the sugar, baking powder, baking soda and salt together. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white. Add the wet ingredients to the dry and whisk just until barely combined – the batter will still be lumpy, that’s fine.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

Buttermilk Pancakes

Quick Post: I have tried several buttermilk pancakes recipes, but this one in my family’s opinion surpasses them all. They are the most fluffy and flavorful pancakes we’ve ever had. Lately I have been halving the recipe and we end up with exactly nine pancakes. Don’t forget to use real maple syrup! Thanks for reading, enjoy!

Buttermilk Pancakes ingredients – adapted from Eat My Charlotte

  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons backing powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 cups sour cream
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • Additional butter or cooking spray

Directions – Whisk first 5 ingredients in large bowl (the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. Serve pancakes immediately with butter and syrup